Pearl's on Pearl has been once again featured in Wine Press Northwest (Fall 2007 Issue). We've been featured with Three Rivers Grill in Hood River, OR in the article, where they are both asked to pair The Pines 1852 Old Vine Zinfandel with the dishes they feel best compliment the wine and vice versa. Along with the article, the magazine features the specific recipes used by the restaurants, and we've decided to let you in on those recipes here as well. So without further ado.

Rolled Italian Meatloaf
Serves 8

1		tablespoon olive oil
3/4		cup mushrooms, minced
1-1/2		cups onion, minced
2		large cloves garlic, minced
1-1/2		pounds ground beef, 85% lean
1/2		pound Italian sausage
2		eggs
1/2		cup Italian parsley, minced
1		tablespoon Italian seasoning
1		teaspoon salt
1/2		teaspoon pepper
1/4		cup red wine or tomato juice
3/4		cup grated parmesan cheese
1-1/4		cups Italian bread crumbs
		FILLING:
3		ounces prosciutto, thinly sliced
1/2		pound smoked mozzarella, sliced
1/2		cup basil, coarsely chopped
1/2		cup sun-dried tomatoes, reconstituted
1. Preheat oven to 375°F. Line a jelly roll pan with parchment. 2. Heat oil in sauté pan. Add the onions and mushrooms, then sauté until onions are translucent, about 3-4 minutes. 3. Add the garlic and sauté about 30 seconds. Remove heat and cool slightly. 4. Place all but the filling ingredients in a mixing bowl and combine well. You can do this by hand or use a mixer. 5. Place meatloaf on a piece of plastic wrap and cover with another piece. Using rolling pin, roll to about 10- by 15-inch rectangle about 3/4-inch thick. 6. Place the sliced pieces of prosciutto in the center of the roll leaving about 1 inch on the ends. 7. Top the prosciutto with sliced mozzarella, chopped basil, and sundried tomatoes. 8. Starting at the side closest to you, roll up like a jelly roll, closing the ends as you go. Make sure there are no cracks and the seam is sealed well. Place seam side down on the prepared pan. 9. Bake for about 1 hour. Let sit for about 10 minutes before slicing. Serve with Pomodoro Sauce, Garlic Mashed Potatoes (see recipes below) and sautéed mixed vegetables.
Note: Chef also makes this in individual serving sizes by dividing the meatloaf mixture into six-ounce portions, cutting the cheese into sticks and wrapping the prosciutto around the cheese, basil and tomatoes, and then rolling the meat around the prosciutto bundle. These are great in the freezer ready to bake after a long work day.

Pomodoro Sauce
Yields 2 cups

2		tablespoons olive oil
1		small onion, diced into 1/4-inch pieces
2		large cloves garlic, minced
1		28-ounce can diced tomatoes
2		tablespoons total fresh oregano, thyme, or basil OR 1 tablespoon of the same in dried herbs.
1/4		teaspoon salt, or to taste
1. In a sauce pan, heat the oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, about 6-8 minutes. 2. Add tomatoes and herbs and bring to a boil. 3. Lower the heat and simmer for about 30 minutes until thickened. 4. Season with salt to taste.
Note: This sauce can also be used with pasta, as a pizza sauce, or with many other meats. Great to have on hand in the freezer.

Roasted Garlic Mashed Potatoes with Garlic Chives
Serves 8

3		pounds of red potatoes, washed and quartered
1/2		teaspoon salt
1		tablespoon roasted garlic, puréed
1/4		cup butter
1/4		cup half and half
1/4		cup milk
1/8		teaspoon salt, or to taste
1/8		teaspoon white pepper, or to taste
1		tablespoon garlic chives, minced
1. Place potatoes and salt in sauce pan and cover with water. Boil until fork tender. 2. Drain well. Add the garlic purée and mix in with hand mixer. 3. Add the butter and blend in well. Add half and half, mix and then enough of the milk for the the desired consistency. 4. Add seasonings to taste and chives, then give a final mix.